PORTABELLO ROSEMARY PASTA

 

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Ingredients

  • 8 oz rigatoni or penne pasta
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups sliced portabello or other mushroom
  • 2 tsp minced fresh rosemary or 1/2 tsp dried
  • 2 tbsp olive oil
  • 2 cans (14.5 oz each) S & W Stewed Tomatoes Italian Recipe

Directions

  • Cook pasta according to package directions; drain and keep warm
  • Cook onion, garlic, mushroom and rosemary in oil in large skillet, 5 minutes
  • Add undrained tomatoes. Cook 12 minutes or until thickened. Toss with pasta. Serve with shaved or grated parmesan cheese if desired

Notes

I found this recipe on the side of the S&W Premium Stewed Italian Recipe Tomatoes...very good!

Categories: Main Dish  Mushroom  Pasta  Stove 

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